Wednesday, January 9, 2008

That is precisely what happens at this wonderful restaurant called indulgence !

This place is not new.. but it amazes me every time i dine here, just how extensive the menu and different the food is! As most Ipoh folk hardly pay more than RM10 for breakfast out on the weekend, Indulgence is truly up market and in a dining class of is own.

Speaking to the founder and owner, one Ms Julie Song, the cuizine at indulgence is mainly Italian and Australian (hmmm... i didn't realise that Australian was a type of cuizine..?!)Anyways, the broader classification - western. A lil of something for everyone .. if u like.. Or.. erm... rojak (?)Also, what was interesting to me was that Indulgence also has hotel facilities (though limited - 6 rooms or so... ) for an amazing sum of like RM500 per night? Wow... Ipoh really needs some new 5 star hotels... and soon.

Anyway, presenting Indulgence.

Gorgeous open gardens and spaces ... makes me want to string a hammock and read a book under the shade of that humongous tree..

Colonial style dining areas.. all white and huge and fabulous..

We were totally psyched for an intense dining experience!

First, they served us bread.

They were oh, so cute.. !

They looked like doughnuts with a cherry tomato in the centre. Like a belly-button !

the lobster bisque was bursting with flavour but on the salty side.

Unfortunately the oysters were totally minuscule... so tiny we couldn't taste them! My colleague said that he would have to eat 50, in order to be any use to his wife... ! hahaha.

i don't remember Australian oysters being this small, to tell you the truth.. hmm...

the "duck foie gras" as the menu put it (got us a little perplexedcoz we thought that FG was synonymous with goose.. but never mind) ... was not bad and went well with the orange cream sauce... however, it lacked that rich voluptuousness of goose FG which so often has me quaking at the knees... (or is that my blocked arteries... ??!! )

3 comments:

Yup, a chilled glass of Leffe Blonde would certainly go good with the mussels! BTW, oysters served at Indulgence are kumamoto oysters and they're no way close to the size of the Pacific or Sydney Rock.

Just a side note - most foie gras on the menu is duck foie. It is estimated that more than 90% of all the foie gras produced in France is duck foie which make sense from an economical point of view - you need to do something with the bird after you slaughtered it and duck is more popular than goose on the dinner table. I am seriously skeptical with a lot of the foie gras in Malaysia advertised as goose liver simply because it is hard to get your hands on them in France/ England unless you are a high end restaurant.

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